Roasted Squash Salad With Bacon And Pumpkin Seeds Recipe

Name: Roasted Squash Salad With Bacon And Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound); Cooking spray; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; 1 bacon slice; 1 medium shallot, minced; 10 cup gourmet salad greens (about 10 ounces); 3 tablespoons unsalted pumpkinseed kernels, toasted

Servings: persons

4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 bacon slice
1 medium shallot, minced
10 cup gourmet salad greens (about 10 ounces)
3 tablespoons unsalted pumpkinseed kernels, toasted

1
Preheat oven to 400u00b0.
2
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400u00b0 for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes. Remove from heat; keep warm.
3
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
4
Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallot to drippings in pan; saute 1 minute. Add shallot and bacon to vinegar mixture, stirring with a whisk.
5
Place salad greens in a large bowl. Drizzle vinegar mixture over greens; toss gently to coat. Arrange about 1 1/3 cups salad on each of 6 plates. Top each serving with 2/3 cup squash and 1 1/2 teaspoons pumpkinseed kernels.

1765

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound), Cooking spray, 1/2 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Roasted Squash Salad With Bacon And Pumpkin Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Squash Salad With Bacon And Pumpkin Seeds

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